This is an easy gourmet fudge recipe for when you need to satisfy your sweet tooth without feeling like you’ve overindulged.
Double Chocolate Chipotle Fudge is definitely one of the best healthy dessert recipes to have if you are on a diet; it’s low carb and low sugar for a dessert. You won’t feel heavy after you’ve had a couple of pieces… or even more than a couple!
What’s the Deal with Hot Pepper Chocolate?
To be honest, when I first heard about chocolate-chipotle, I never imagined that hot and spicy peppers would pair well with velvety dark chocolate. There is a reason why the chocolate-chipotle idea has been catching on – because it really works!
The trick is not going over the top when it comes to the spiciness.
This – right here – is the essence of gourmet cuisine. A seemingly ‘wild’ dominant flavor is used to enhance an ‘expected’ flavor – in this case, the heat of a spicy pepper (wild) brings out the depth of the dark chocolate (the ‘expected’ flavor of dark chocolate fudge) without overpowering it.
Yeah, I came up with that definition all by myself… just now as I am writing this blog post.
If you truly want to know what gourmet really means, ask any chef and they will most likely tell you their own elaborated version. In fact, every chef I have ever worked with that has been passionate about food cannot stop talking about food in such colorful ways. If you show an interest in their food… man, they’ll go on and on! On a good day, they may even take you behind the line in the kitchen and show you some of their secrets. (Whose complaining? This is how I learned to cook gourmet cuisine!)
But for the record, gourmet is defined by Merriam-Webster as “of, relating to, or being high quality, expensive, or specialty food typically requiring elaborate and expert preparation.”
…like… not adding too much hot pepper to the chocolate.
About the ‘elaborate and expert preparation’ part, well, if people think you went through all this trouble when they eat your fudge, then that counts for something, right? They don’t have to know how easy this gourmet fudge recipe is to make.
Before I get into the recipe specifics, I’d love to divulge a little on the story behind this chocolate fudge recipe.
How I met Hot Pepper Chocolate
The first time I ever experienced hot pepper chocolate was when I was living on Long Island. A friend of mine invited me to go out on the town with her one evening. She was quite fond of the quaint little town of Northport with its shops and eateries, and thankfully for me this sweet little spot was not far from where I was living at the time. We were both single and wanted to treat ourselves to something special, so we decided… why not eat somewhere fancy before catching some live music?
She picked the restaurant. It was cozy and a wee bit pricy, but hey, girls night out calls for a little splurge, right? I had the best black and blue steak I’ve ever had to this day (served on skewers with tasty nuggets of veggies, but still the best way to serve it as far as I am concerned). But that is beside the point. Just as memorable was the dessert I chose that night.
Well, I didn’t really order a ‘dessert’ in the true sense of the word. I opted for a spicy hot chocolate as my dessert since it was a chilly fall evening. True to my usual self (I am always up for trying something new), when the server recommended the creamy hot pepper chocolate as a spicy chocolate dessert drink, I just couldn’t pass it up.
This amazing hot chocolate was creamy and dark, spiked with cinnamon liquor and infused with hot pepper – the perfect antidote for a chilly evening.
Not long after that night, I happened across Lindt’s chili chocolate bar while perusing the treats isle at the grocery store. Of course, I needed to try this too, so I made the exciting purchase, toted the treat home, poured a glass of red, and broke off a tiny piece of that spicy dark chocolate.
Saying that I loved it was an understatement, and the rest is pretty much history.
The Inspiration behind this Gourmet Fudge Recipe:
Let’s just say that fudge is one of those things that is integral to my childhood. When I was a little tyke, every year around cherry-picking time our family would trek up to Door County to pick bushels of cherries from the orchards. My dad made homemade cherry bounce (and used the bathtub as the fermentation tank). Whatever cherries were left over my mom would then bake into cherry pie.
A trip to Door County usually was an all day affair. We’d always stop at the fudge shop before heading home, and I was truly a kid in a candy store when it came to the fudge. There were so many flavors to choose from! Mint chocolate, peanut butter, butterscotch, vanilla, rocky road, (no spicy chocolate, though.) We’d get a piece each to ourselves, and I could never eat it all in one sitting because it was just too sweet.
Eventually my sister and I started making fudge at home so we could have it more often. I can’t even remember where we got the recipe from, I believe my sister may have scored it from her Home Ec class. We’d melt down butter, sugar and evaporated milk (I could eat creamy sweet mixture this all day!), then throw in some chocolate chips (or butterscotch, or peanut butter) and finally the marshmallow cream. The whole concoction would get poured into a pan, smoothed out, firmed up as it cooled, and….
We had fudge.
Since I never liked my fudge so rich that after one bite you felt like you’d go into a food coma, I wanted to create a fudge recipe that brought back all the comfort food memories of childhood, but one that wasn’t soooooooo heaavyyyyyyyy! In the interest of keeping things healthy, I went a step further and made this recipe a low carb fudge.
From time to time I like to cook with essential oils. Sometimes essential oils in recipes just work better, especially if you are going for flavor but want a super-smooth texture that the actual spices and herbs can disrupt. Since I love Mexican hot chocolate and wanted to harken back to the memborable dessert drink I had back in Northport, this recipe called for cinnamon; or in this case, cinnamon essential oil.
Although the hot pepper chocolate I had in Long Island (and the stuff you can get pretty much anywhere now), was soooo good, I wanted to go for a deeper flavor in my fudge. Just to, ya know, catapult it into gourmet dessert recipe status.
Now… for the spice.
Adobo sauce is rich and deep, and it mellows the chipotle pepper’s bite a bit. If you’ve ever had a seared steak seasoned with a dark mocha-based dry rub, you’ll know what I am talking about. This little addition makes for a chocolate fudge candy that is all grown up.
Why you need to make this Double Chocolate Chipotle Fudge:
Whoever came up with the idea of hot pepper chocolate was genius. I’ll say it again; there is a reason why the this gourmet dessert idea has been catching on!
If you’ve never tried hot pepper chocolate, then we need to change that today, and this easy chocolate fudge recipe is just the thing to do it. It’s a dark chocolate fudge with a hint (yes, just a little, teeny, itty-bitty hint) of spicy chipotle. The adobo rounds out the heat, and the whole thing gets laced with pops of white chocolate goodness at the end.
If you want to push the carb and sugar levels down even further and make this a keto dark chocolate fudge, omit the white chocolate chips. You’ll shave off three grams of carbs per piece and nearly all of the sugar, dropping the carbs down to 11% and raising the protein to 11% as well.
How’s that for a healthy dessert recipe?
For what it is worth, however, the white chocolate chips just add that special little something. They are like pops of creamy goodness amidst this luscious dark chocolate fudge, rounding out the kick of the chipotle… kind of like puffy white clouds bringing moments of cool shade on a hot summer day.
Double Chocolate Chipotle Fudge
- Double Boiler
- coconut oil for the pan
- 12 oz
good quality chocolate baking squaresminimum 66% cacao
- 1 cup evaporated milk
- ½ tsp chipotle in adobo sauce pureed
- 1 tbsp unsalted butter
- ½ tsp
100% powdered leaf stevia
- 1 drop cinnamon essential oil
- 1 cup white chocolate chips plus more for sprinkling
- coarse sea salt for sprinkling
- Prepare a small baking dish (4 x 8 inches) by lining with foil, making sure that it extends out of the long edges by two inches (these will be your 'handles' for pulling the fudge out when it's done). Using a bunched up sheet of paper towel, grease the foil with about 1 teaspoon or so of the coconut oil. Smooth out the foil as you rub the oil over it.
- Heat the chocolate, evaporated milk, chipotle, stevia and butter in a double boiler, stirring occasionally to mix everything as it melts. Once the chocolate mixture is melted and becomes thick and smooth, remove the from the heat and allow it to cool slightly, about a minute or two.
- Thoroughly stir in the essential oil. Add in the 1 cup white chocolate chips and stir a few times, just enough to mix them through the dark chocolate the but not enough to melt them. Immediately pour the fudge into the prepared baking dish and spread it out evenly with the back side of a spoon or an offset spatula.
- Sprinkle the fudge with more white chocolate chips and a little bit of coarse sea salt. Refrigerate for at least 2 hours. When ready to serve, remove from the refrigerator and gently lift the fudge out of the pan by holding the edges of the tin foil and pulling up. Cut into 32 one-inch squares and serve!
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